96 points Vinous Media
Drinking window: 2027 - 2037
The wildly energetic 2023 Pinot Noir Clos Electrique Rouge mixes dark depths of black cherry and balsamic spice with cedar dust and dried roses as it blossoms in the glass. It's round in feel, with soothingly ripe wild berry fruit flowing across a wave of tantalizing acidity as hints of cola and violet form toward the close. It tapers off long and spicy, leaving nuances of licorice and lavender to resonate over a bed of sweet tannins.

I have long admired the Cameron wines for their unique combination of purity, complexity and soul. After winemaking stints throughout California and New Zealand, John Paul began producing Pinot Noir and Chardonnay from the Dundee Hills under the Cameron label in 1984. His goal was to espouse both traditional Burgundian principles and sustainable viticultural and winemaking practices. He is a fierce opponent of irrigation. I tasted two Pinot Noirs from the 2023 vintage. The Abbey Ridge Vineyard, planted in 1976, sits at 500-800 feet of elevation in deep Jory soils mixed with layers of rock. The site delivers underlying power and structure, making the wines less approachable in youth but highly capable of long-term cellaring. Meanwhile, the Clos Electrique Vineyard, a field blend of clones planted in 1984, comes from a lower-elevation site. It is one of the region’s purest and most energetic expressions of Pinot Noir, complex yet highly approachable. Both vineyards have been dry-farmed since day one, and the original plantings remain on their own rootstocks. These remain some of the most compelling wines in Oregon today.

Clos Electrique is farmed organically, with elemental sulfur applied during the growing season to prevent the spread of powdery mildew, and copper hydroxide and leaf removal near grape clusters used to inhibit botrytis. Insect pests are managed through the cultivation of predatory insects supported by integrated cover crops. As one of the warmer vineyard sites in the Red Hills of Dundee, Clos Electrique is typically harvested in the second half of September. Yields for the “rouge” average 1.5 tons per acre (20.5 hl/hectare), while the “blanc” averages 2.0 tons per acre (27 hl/hectare). Clos Electrique was also the first vineyard in Oregon to be certified Salmon-Safe, underscoring a long-term commitment to riparian protection, water management, and the conservation of native biodiversity.

The Winery 
Cameron Winery, a small family operation founded by John Paul in 1984, is dedicated to crafting high-quality, hand-crafted, and sustainably-farmed libations for discerning individuals. Located in the hills above Dundee, Oregon, their journey began in a roofless warehouse in McMinnville and eventually led to the establishment of Clos Electrique, a dry-farmed vineyard that started with Pinot noir and Chardonnay but has since expanded to include Nebbiolo and a field blend of white Italian grapes. John Paul, the irrepressible owner and winemaker emeritus, transitioned from an academic background in Marine Biochemistry to the world of winemaking, driven by the desire to use his creative side and enjoy a sip of wine while working. With stints in Oregon, New Zealand, and California, he ultimately founded Cameron Winery, along with his wife Teri Wadsworth, and partners Bill and Julia Wayne, Marc Dochez, and Shawna Archibald. The winery's name pays homage to its location in Dundee and reflects the Paul family's Scottish Clan heritage.

At Cameron Winery, the team consists of experienced individuals, including winemaker Tom Sivilli, vineyard manager Phil London, and John's partner Teri, who brings a sense of humor to their operation. Additionally, Julian Paul is involved in label design and product development, while Tawny Paul plays an essential role in the winery's activities. The team is completed by their furry and feathered friends, including dogs, a cat, chickens, and bees. Cameron Winery is not only committed to producing exceptional wines but also to sustainable farming practices, with a growing focus on regenerative agriculture. Their unique approach, dedication to quality, and a touch of humor make them a distinctive and beloved presence in the world of winemaking.